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BackstoryMy nephew makes a variety of this omelet every weekend he's home from college. Luckily, he usually shares it with me
- 1/4 cup chopped onion
- 1/4 cup chopped red or green bell pepper
- 1/4 cup thinly sliced or chopped ham, or whatever left-over meat you have, such as steak or kielbasa
- 1/4 cup chopped mushrooms
- 1/3 cup cheese of your choice, shredded
- 4 large eggs
- 3 Tbl. milk
- salt & pepper to taste
- 1 tbl. butter
- In a medium bowl, whisk eggs with the milk, salt and pepper. Set aside.
- Spray a 10" non-stick skillet or saute pan with vegetable oil spray and heat.
- Add veggies and meat and saute over medium heat until onions are translucent.
- Remove to a plate.
- Add the butter to same skillet, swirling to coat sides as it melts.
- Pour in the egg mixture and immediately turn heat to medium-low.
- Allow eggs to cook, undisturbed, until bottom is set.
- As eggs cook, run a spatula around sides of pan and lift, allowing the uncooked egg on top to run underneath.
- When eggs are pretty well set, top 1/2 of the omelet with the cooked toppings.
- If desired, dollop a generous spoonful of sour cream and some salsa on top.
- Fold the half of the omelet without toppings over onto the other side, forming a half-moon.
- Holding the skillet next to serving plate, slide the omelet to edge, then allow it to fold over onto platter. If it doesn't come out perfect, who cares? It tastes just as good!!